Easy Creamy Crock-Pot Butter Chicken

Easy Creamy Crock-Pot Butter Chicken (Murgh Makhani)

Adapted just a little from HalfBakedHarvest

Ingredients

Serves 6

1 ½ lbs / 680 gr skinless chicken breast, cut into bite size pieces

1 small onion, very finely chopped

3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 teaspoons curry powder

2 tablespoons garam masala

1 teaspoon turmeric

1 teaspoon cayenne pepper (adjust to taste)

¼ teaspoon cumin

¼ teaspoon fine grain sea salt

1 (6 oz / 170 gr) can tomato paste

1 (14 oz / 400 gr) full fat coconut milk (I used BPA-free Natural Value)

½ cup Greek yogurt

4 tablespoons heavy cream

2 tablespoons butter

Directions

In a large bowl combine coconut milk, Greek yogurt, and heavy cream. Stir in tomato paste, garlic, ginger, and all the spices.

Grease the inside of the Crock-Pot with olive oil.

Add chopped onion at the bottom, then chicken pieces, and then pour coconut milk mixture over it. Add butter in dollops, cover with a lid, and cook on high for 4 hours or on low for 6 hours.

When ready, give a good stir, adjust seasoning and serve!